Mauritian Mazavaroo

My trip to Mauritius was certainly one specked with intrigue. I was young (about to enter my final year of schooling young) and my mom booked us a trip to the sunny island where life promised to be, well, sunny. Little did we know, however, that Cyclone Bejisa was about to pay us a visit. Nevertheless, we arrived at our neat, gorgeous hotel, unperturbed by the less-than-sunny weather, only to be told that the beach and pool were both off-limits. Now, a lack of sunshine one can handle, a lack of sunshiney activities… less than ideal. So, we hired a little car and toured the little island, trying our very best to see the glass as half full. In a wonderful turn of events, we landed ourselves at some otherwise unexplored spots: namely a little cafe sporting plastic chairs and tables (my favourite island cafe style) with pots of Mazavaroo upon each. This zingy, spicy sauce is a must-have when it comes to Mauritian cuisine… I just hope you get to try it in the sunshine.  

SERVES 15 
125g green chillies, roughly chopped (seeds in)  
1 small white onion, peeled and roughly chopped 
85g ginger, peeled and roughly chopped 
1 head garlic, cloves peeled  
¼ cup brown sugar 
1t salt 
¼ cup apple cider vinegar 
1 cup sunflower oil 

Add the chillies, onion, ginger and garlic to the bowl of a blender/nutribullet and blitz until a coarse mixture is formed. Add the brown sugar, salt, and apple cider vinegar. Blitz again. 

Using a stick blender and cup OR a food processor, stream in the cooking oil, slowly while blending the mix. Watch it turn a very bright green. Wowza!